https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F35%2FenTranslations:Tofu/35/en - Revision history2026-09-12T06:35:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/35/en&diff=156443&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Coagulants are typically added at concentrations between 1.5 and 5.0 g/kg. In all coagulants consisting of calcium or magnesium salts, the positive double-bonded ions of the calcium or magnesium are responsible for the coagulation of the soy proteins which become part of the tofu, thereby enhancing its nutritional value. Only 1 part per 1000 of the tofu eaten is coagulant; most of the coagulant reacts with soy protein and is broken down into ions. The non-reactive portion dissolves in the [[soy whey]] and is discarded.</div>FuzzyBot